I tripled the recipe, and used Israeli couscous. I also replaced half of the water with chicken broth. Half of my family really liked it; the other half thought it was good but was missing something. I'm not sure the mozzarella brought anything special to the recipe; I'm not a big feta fan, but maybe that would have been better. This is a good base recipe that you can build on.
Bell Pepper and Fresh Mozzarella Couscous
Bottled roasted red peppers and superfast-cooking couscous make this a perfect recipe for your busiest day. It can be doubled to make two meals. Use any leftover artichoke hearts, bell peppers, and mozzarella for a vegetarian pizza.
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- Calories: 407
- Calories from fat: 29%
- Fat: 13.3g
- Saturated fat: 5.1g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 1g
- Protein: 14.7g
- Carbohydrate: 54.7g
- Fiber: 3.5g
- Cholesterol: 22mg
- Iron: 2.2mg
- Sodium: 798mg
- Calcium: 197mg
- 1/2 cup water
- 1/3 cup uncooked couscous
- 1/8 teaspoon salt
- 1/4 cup chopped bottled roasted red bell peppers
- 1/4 cup canned artichoke hearts, rinsed, drained, and chopped
- 1/4 cup (1 ounce) chopped fresh mozzarella cheese
- 1 tablespoon chopped fresh basil
- 1 tablespoon balsamic vinegar
- 1 teaspoon extravirgin olive oil
- 1/8 teaspoon freshly ground black pepper
- 2 kalamata olives, pitted and sliced
- Bring water to a boil in a small saucepan; gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
- Add bell peppers and remaining ingredients; toss gently to combine. Cover and chill.
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